Hog and haggis

We have just been in Scotland for a family wedding, always fun with my husband’s lively Irish/Scottish relatives, held in the garden with the backdrop of the lowland hills. Here’s the hog roast man standing by his prize pig but the best food was served later at 11 – yes you guessed it – haggis, neeps and tatties Haggis ” is a kind of savoury pudding containing sheep’s pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach and simmered for approximately three hours.” Neeps are turnips (but more often swede these days) and tatties, potatoes. Oh yes, I almost forgot, all this is then doused in whisky gravy. A perfect dish to re-energise the guests so we could continue wildly reeling to the kale band ( which was alternated every hour with a groovy funk DJ – fabulous idea). All that offal helped my head the next morning too.

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